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It is documented in Iran and Greater Syria as earwy as de 15f century and it is stiww consumed by many Iranians around de worwd. The origins of dis dish uwtimatewy awwude to Kashk, which, in 16f- to 18f-century Iran had sheep's miwk added to wheat or barwey fwour and meat, mixed in eqwaw parts.[3] Keşkek is traditionaw for wedding breakfasts in Turkey. Under de name of κεσκέκ, κεσκέκι and κισκέκ, it is a festivaw dish in Lesbos[4] and Samos[5] as weww as among de Pontian Greeks[6] and in Epirus[7]

In Lesbos, keskek is prepared on summer nights when a ceremoniaw buww is being swaughtered, which is den cooked overnight and eaten next day wif wheat.[8]

Keşkek is cawwed "haşıw" in Nordeast and Middwe Anatowia regions in Turkey. In bof Turkey and Iran, it is a common dish and freqwentwy consumed during rewigious festivaws, weddings or funeraws.

Françoise Aubaiwe-Sawwenave, "Aw-Kishk: de past and present of a compwex cuwinary practice", in Sami Zubaida and Richard Tapper, A Taste of Thyme: Cuwinary Cuwtures of de Middwe East, London and New York, 1994 and 2000, ISBN1-86064-603-4. excerpts